1 / 21

Money Handling

Money Handling. Chapter 12 Highlights. Guest Check has 3 Roles. Order food and drink from the kitchen/bar Obtain payment from the guest Accounting- cost control department - an account of items sold. Manual Checks. Information Box may contain:

yasir-gallagher
Download Presentation

Money Handling

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Money Handling Chapter 12 Highlights

  2. Guest Check has 3 Roles • Order food and drink from the kitchen/bar • Obtain payment from the guest • Accounting- cost control department - an account of items sold

  3. Manual Checks • Information Box may contain: • Date, table #, server, # of guests, time order taken, sequential # of guest check • Body of Guest Check: • Place to write what is ordered, how it is prepared, special/specific requests • Total charged for all items, taxes, and service charges where applicable • Customer Receipt Stub: • Name of operation, logo, date of transaction, total amount of bill • Sequential number of guest check

  4. Guest Checks from POS • Same information as manual checks • Advantages: • Usually easier for the guest to read • “Modifiers” usually do not print • A “dupe” is stored in the system • Technically, less chance for errors • In communicating w/ kitchen or bar • In calculating the total due

  5. Manager can use check information to derive: • Number of guests served that day • Number of tables served that day • Number of meals served that day • Number of tables or meals per server

  6. Then manager can determine: • Sales per server or per guest • Average Check for the operation • Average Check per server • Sales per hour (labor forecasting) • Items sold per server (contests) • Check that the guest check sequence is being followed

  7. Check Sequence • In a manual check system, guest checks should be "issued” • Used/unused signed in & out at each shift • In a POS system • Servers should turn in copies • Checked against a printed server report • Guest checks should be treated like $$$$

  8. Order Writing • People who need to understand guest check include: • Any and all servers • Kitchen staff and bartenders • Guest • Cashier, Manager, Bookkeeper

  9. Order Writing • All Abbreviations should be standardized by management • In a manual system, this is required • In a POS system, this can be optional, but... • No standards = opportunities for miscommunication • What if the POS system crashes?

  10. Check Presentation • Review check for amount of each item, subtotal, tax and service charge • Need to review check to be sure that: • All items sold are recorded (beverages!) • Restaurant collects what is owed • Guest is not overcharged • Do not be defensive with guests about billing

  11. Voids • Circle - do not erase! • Write a brief explanation on check • Record voided amount • Require manager’s initials • Voids are important to track! • GM or bookkeeper should check void times periodically

  12. Forms of Payment • Server needs to know about: • House accounts • Promotional discounts • Coupons • Gift certificates • Prepaid or promotional complimentary meals

  13. Forms of Payment • Personal Checks • Ask for I.D. • Check numerical figure to written number • Traveler's Checks • Must sign 2nd signature in front of you • Check against counterfeit info sheets

  14. Forms of Payment • Credit Cards • Credit Card slips are like money! • Some systems accept credit or debit cards • Gift Certificates • Proper details are included when issuing • Check redeemed for information • Cash back? • Merchandise only? (donations)

  15. Problems with Payment • If credit card is declined then : • Try again • Ask for another form of payment and blame machine • Consider pulling host away from guest to handle the situation

  16. Problems with Payment • Cash Transactions • Count cash before leaving the table • Write total amount of money received on check • Count change then perform other requests for money • Do not “break” change w/out permission • Count from what is owed to amount paid

  17. Problems with Payment • "Walk-out" or "Dine ‘n Dash" • Assume guest has forgotten to pay and be tactful • Tell manager ASAP if guest leaves the area • You should not leave the building! • Robbery • Stay Calm • Do not be a hero unnecessarily

  18. Gratuities • Tip originally about innkeeper keeping a secret! • TIP - “To Insure Promptness” • TIPS - “to insure proper service”

  19. Gratuities • "Service Compris” • All gratuity charges are included in total • Common in some countries • Some travelers assume it’s done here • Service Charge • Usually between 15 and 20 % • Must be announced to guest somewhere

  20. Gratuities • Charlie Trotter in Chicago pays servers full salary and prices reflect total labor costs • Tips are taxable by the IRS • Servers are responsible for their own record keeping • Record on 4070 A (Daily Record of Tips)

  21. Summary • Accurate information is important • Consistent language is needed • Systems for money handling should be implemented and monitored • Gratuity is not free money • Restaurateurs have investors, creditors and payroll - money must be handled correctly!

More Related